Salad With Scallops And Strawberry Dressing Print Email

9 jumbo sea scallops
1 tablespoon flour
1/2 cup mixed salad
1 cup Bonne Maman Strawberry Preserves
3 tablespoons of white wine vinegar
3 tablespoons of walnut oil
Salt and pepper
Oil and vinegar

Add the preserves, vinegar and walnut oil to an empty preserve jar. Cap the jar and shake the ingredients until they blend to form a dressing. Add salt and pepper to taste.

Cut the scallops into 1/4 inch slices. Sprinkle with salt, then drag them through the flour. Fry quickly at high heat, making sure they do not cook all the way through.

Sprinkle salt and pepper over the salad, and add a dash of oil and vinegar.

Distribute the salad onto the dishes and place the scallop slices to the side.

Garnish the salad using some of the dressing.

Adapted from